First go with the ECB Gourmet, smoked a pizza fattie (this post) and ABT's (separate post) I was pretty impressed with how the ECB held the heat, held at about 275* for about 4 hours with one full chimmney of briquets, a full water pan, and three chunks of mesquite (i like the smoky flavor) smoked the fattie and the ABT's for about 2 hours at about 275*...q-view!
decided on the pizza fattie for the first fattie, more of a crowd pleaser i guess...
ingredient spread
decided on a mixture of hot and sweet sausage squeezed out of the casing, couldn't find the chub of italian sausage, maybe i'll try other markets, pizza sauce, pepperoni, meatballs, and cheese
rolling it was fun!, the bacon weave wasn't as hard as it may look, popped in the deep freeze to firm up a bit
smoked and done! it was super yummy...
Thanks to my extensive lurking here and all the experts, my first time was not a disaster! Thank you all!
decided on the pizza fattie for the first fattie, more of a crowd pleaser i guess...
ingredient spread
decided on a mixture of hot and sweet sausage squeezed out of the casing, couldn't find the chub of italian sausage, maybe i'll try other markets, pizza sauce, pepperoni, meatballs, and cheese
rolling it was fun!, the bacon weave wasn't as hard as it may look, popped in the deep freeze to firm up a bit
smoked and done! it was super yummy...
Thanks to my extensive lurking here and all the experts, my first time was not a disaster! Thank you all!
